Description
A simple yet fulfilling classic Hawaiian macaroni salad that combines creamy dressing with elbow macaroni and fresh vegetables, perfect for any occasion.
Ingredients
- 1 pound elbow macaroni
- 1 and 1/2 cups mayonnaise
- 1/4 cup milk
- 2 tablespoons sugar
- 2 tablespoons apple cider vinegar
- 1 and 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 cup shredded yellow onion
- 1 large carrot, shredded
Instructions
- Cook the elbow macaroni according to the package instructions until al dente. Strain and rinse under cold water. Transfer to a large bowl to cool.
- Combine mayonnaise, milk, sugar, apple cider vinegar, salt, and pepper in a separate bowl.
- Fold in the shredded onion and carrot into the dressing mixture.
- Pour the dressing over the macaroni and mix until fully incorporated.
- Cover and refrigerate for up to 1 hour before serving. If the salad thickens, add a couple of tablespoons of milk to regain creaminess.
Notes
Rinse the macaroni after cooking to prevent clumping. Adjust the seasoning of the dressing to your taste before mixing it with the macaroni.